Herb Roasted Potatoes
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Herb Roasted Potatoes
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Herb Roasted Potatoes are golden and crispy on the outside, fluffy on the inside, and tossed in fresh herbs for the perfect finishing touch!
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Ingredients
- 3 pounds baby red potatoes or gold potatoes
- 1/4 cup olive oil (1 tablespoon reserved)
- 1¼ teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1 teaspoon fresh Rosemary minced
- 2 tablespoons fresh parsley minced
Instructions
- Preheat oven to 425˚F.
- Cut the potatoes into quarters. If the potatoes are large, you may want to cut them into sixths, eighths or smaller so that they are in small bite-sized pieces.
- Place the potatoes in a large bowl, drizzle 1/4 cup minus 1 tablespoon reserved of olive oil over the potatoes, then add the salt, pepper, garlic powder, and oregano and toss to evenly coat the potatoes in the seasoning.
- Spread the potatoes in a single layer on a large baking sheet. Roast for 20 minutes, then flip and bake an additional 20-30 minutes. The potatoes should have crispy golden brown edges.
- Once done, toss the potatoes with the reserved tablespoon of oil, fresh parsley and rosemary, and additional salt to taste, then serve immediately.
Notes
- Substitutions: You can use another cooking oil in place of olive oil and substitute any herbs you choose.
- Substitutions: You can use another cooking oil in place of olive oil and substitute any herbs you choose.
- How to Store: Refrigerate leftovers for 3 to 4 days in an airtight container.
- How to Store: Refrigerate leftovers for 3 to 4 days in an airtight container.
- How to Freeze: Leftovers will keep in the freezer for up to a month, although the texture of frozen and reheated potatoes does change a bit.
- How to Freeze: Leftovers will keep in the freezer for up to a month, although the texture of frozen and reheated potatoes does change a bit.
- How to Reheat: Preheat your oven to 350˚F and place the leftover potatoes on a sheet pan. Bake for about 10 minutes, or until heated through. To microwave, place the leftover rosemary roasted potatoes in a microwave-safe dish and heat until warmed through. The amount of time needed will depend on the amount of herb roasted potatoes being warmed.
- How to Reheat: Preheat your oven to 350˚F and place the leftover potatoes on a sheet pan. Bake for about 10 minutes, or until heated through. To microwave, place the leftover rosemary roasted potatoes in a microwave-safe dish and heat until warmed through. The amount of time needed will depend on the amount of herb roasted potatoes being warmed.
- How to Scale: If you want to scale this recipe, I recommend using multiple baking sheets. The potatoes need space on the pan or they won’t get crispy!
- How to Scale: If you want to scale this recipe, I recommend using multiple baking sheets. The potatoes need space on the pan or they won’t get crispy!
Nutrition Information
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Calories
241kcal
(12%)
Carbohydrates
37g
(12%)
Protein
4g
(8%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Sodium
526mg
(22%)
Potassium
1047mg
(30%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
132IU
(3%)
Vitamin C
21mg
(23%)
Calcium
29mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Calories | 241kcal | 12% |
| Carbohydrates | 37g | 12% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 526mg | 22% |
| Potassium | 1047mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 132IU | 3% |
| Vitamin C | 21mg | 23% |
| Calcium | 29mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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